A savoury lemon sauce seasoned with a hint of sesame tastes fabulous with tender chicken and crunchy Asian vegetables. Serve Chinese-style lemon chicken with plain egg noodles or rice to add some satisfying starchy carbohydrate.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken and cook until the meat is just turning white, about 1 minute. Add the onion, pepper, garlic and ginger, and cook over medium heat, stirring often, until the onion is softened but not browned, about 5 to 6 minutes.
Add the carrots and water chestnuts. Pour in the broth and sherry, and heat until simmering. Cover and simmer for 10 minutes, stirring occasionally.
Meanwhile, mix the flour and sugar with the soy sauce in a small bowl to make a smooth paste. Add the sesame oil and lemon zest and juice, stirring well with a whisk. Add the flour mixture to the broth in the Dutch oven and bring to a boil, stirring constantly. Add the green beans, cover the pan, and simmer for 2 minutes. Add the bean sprouts and simmer for 2 minutes. Serve immediately, before the bean sprouts soften.
Each serving provides calories 226, calories from fat 27, fat 3 g, saturated fat 1 g, cholesterol 53 mg, carbohydrate 25 g, fibre 5 g, sugars 5 g, protein 25 g.
Choices per serving: Carbohydrate 1, Meat & Alternatives 3